Health and safety: Difference between revisions

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 <b>Medical Disclaimer:</b> The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis, or treatment. All content contained on or available through this web site is for general information purposes only. The editors of Brewing Forward assume no legal responsibility for the accuracy of information contained on or available through this web site, and such information is subject to change without notice. Always seek the advice of your doctor or other qualified health provider regarding a medical condition.
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+It is commonly recognised that reactive oxygen species (ROS) are involved in a variety of physiological and pathological processes, including cellular signal transduction, cell proliferation, differentiation and apoptosis, as well as ischemia – reperfusion, inflammation, and many neurodegenerative disorders (Ames et al., 1993, Bland, 1995). In healthy individuals, ROS production is continuously balanced by natural antioxidative defence systems. Oxidative stress is a process where the physiological balance between pro-oxidants and antioxidants is disrupted in favour of the former, ensuing in potential damage for the organism (Halliwell & Gutteridge, 1990). ROS production can induce DNA damage, protein carbonylation, and lipid peroxidation, leading to a variety of chromic health problems, such as cancer, aging, Parkinson’s disease, Alzheimer’s disease and amyotrophic lateral sclerosis (Collin, 1999, Floyd, 1999). Dietary antioxidant intake may be an important strategy for inhibiting or delaying the oxidation of susceptible cellular substrates, and is thus relevant to disease prevention in many paradigms. Phenolic compounds such as flavonoids, phenolic acids, diterpenes and tannins have received attention for their high antioxidative activity (Rice-Evans, Miller, & Paganga, 1996). Converging evidence from both experimental and epidemiological studies have demonstrated that cereals, vegetables, and fruits contain a myriad of phenolic compounds. Barley is a widely consumed cereal among the most ancient cereal crops, but mainly (80–90%) barley production is for animal feeds and malt (Liu & Yao, 2007). There are growing interests in barley products because of their high content of phenolic compounds such as phenolic acids (benzoic and cinnamic acid derivatives), proanthocyanidins, tannins, flavonols, chalcones, flavones, flavanones, and amino phenolic compounds (Goupy, Hugues, Boivin, & Amiot, 1999).<ref>https://www.sciencedirect.com/science/article/abs/pii/S0308814609005470</ref>
 During [[beer production]], large quantities of hot liquids are handled, especially during [[mashing]] and wort [[boiling]]. Brewers should be careful. All vessels and auxiliary equipment (e.g. hoses) should be checked for stability before they are used. Wearing heat-resistant gloves and suitable work clothing is recommended. Remember to close appropriate valves before filling a vessel with hot liquid.